Influence of Maturation Stages in Different Varieties of Wine Grapes (Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger

Autor(es)

Freire, Luisa ^[1] ; Guerreiro, Tatiane M. ^[2] ; Carames, Elem T. S. ^[1] ; Lopes, Leticia S. ^[1] ; Orlando, Eduardo A. ^[1] ; Pereira, Giuliano E. ^[3] ; Lima Pallone, Juliana A. ^[1] ; Catharino, Rodrigo R. ^[2] ; Sant'Ana, Anderson S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Fac Pharmaceut Sci, Innovare Biomarkers Lab, Campinas, SP - Brazil

^[3] Brazilian Agr Res Corp Semiarido, Petrolina, PE - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Agricultural and Food Chemistry; v. 66, n. 33, p. 8824-8831, AUG 22 2018.
• Citações Web of Science: 3

Resumo

Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxy-ochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage. (AU)

• Processo FAPESP: 16/21041-5 - Fungos e micotoxinas modificadas em uvas e vinhos: modelagem da variabilidade de formação, estabilidade ao longo do processamento e efeitos à saúde
• Beneficiário: Luisa Freire Colombo
• Modalidade de apoio: Bolsas no Brasil - Doutorado